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#161 KlaineyGStudy

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Posted 21 March 2018 - 06:07 PM

Wow your video :confused0068: and your jewellery :confused0068: :confused0068: You are very talented :yes:
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#162 MacCionoadha BeanSidhe

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Posted 21 March 2018 - 08:06 PM

Thank you. We're in another Nor'Easter right now. This time it's mostly rain, and the winds aren't as strong.

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#163 MacCionoadha BeanSidhe

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Posted 23 March 2018 - 07:03 PM

Here is a Native American festival/celebration menu. I added the botanical names for the plants in the recipes, because different plants may have the same common name.

A Spring Celebration Menu

Stewed Fiddleheads
4 dozen Ostrich Fern(Matteuccia struthiopteris) fiddleheads
2 cups boiling water
1 tsp nut oil
1/2 cup nut butter

In a medium pot, cover the fiddleheads with boiling water and nut oil. Return to a boil, reduce heat and simmer, covered for 20 minutes or until tender; drain. Top with nut butter to enhance flavor and serve hot.


Sautéed Spring Morels
2 lbs fresh spring Morels(Morchella esculenta), sliced long
2 tbsp nut oil

Brush morels to remove dirt. Heat nut oil in a medium fry pan, over medium heat. Add morels and sauté until tender. Serve hot.


Marinated Mushrooms with Wild Leeks
4 cups fresh, firm mushrooms(Shaggy Manes(Coprinus comatus), Meadow Mushrooms(Agaricus campestris, A. arvensis), etc.)
2 cups Wild Leek(Allium burdickii) bulbs
1/2 cup cider vinegar
1/2 cup Sunflower seed oil
1 tbsp fresh parsley, chopped
1 tsp dill seed

Blend vinegar, oil, parsley and dillseed into a sauce, set aside. Simmer the mushrooms and leeks in a small amount of boiling water for 5 minutes. Drain, cool, and place in a crock or glass jar. Cover with vinegar, oil, parsley and dillseed sauce and store in the refrigerator, loosely covered for 24 hours or more before serving.


Buttered Poke Sprouts
16 tender young Pokeweed(Phytolacca americana) sprouts
1 tbsp wood ash
2 cloves Wild Garlic(Allium sativum)
Nut butter and cider vinegar to taste

Gather, wash and trim poke sprouts. Place into a large kettle and cover with boiling water; boil for 10 minutes. Pour off cooking water and discard. Cover sprouts with fresh water; add wood ashes and garlic; simmer. Serve steaming hot topped with nut butter and vinegar.


Fresh Chickweed Salad
2 lbs young Chickweed(Stellaria media) leaves and stems
Boiling water
2 tsp raw honey
4 tsp roasted Sunflower(Helianthus spp.) seed butter
2 tsp Sunflower seed oil
1/2 cup cider vinegar

Wash chickweed and place into a medium saucepan, cover with boiling water. Simmer for 3 minutes, covered. Remove from heat and pour off the water. 'Shock' chickweed by placing them into a colander and pouring cold water over them; this sets the color and stops the cooking process. Immediately drain. Combine honey, butter, oil, and vinegar; blend thoroughly. Add chickweed, toss to coat thoroughly; chill for 1 hour before serving.


Shad Roe and Milt
Sack of roe and milt from 2 fish, wash lightly
Boiling water
1 tsp cider vinegar
2 tbsp nut butter
Fresh Sorrel(Rumex acetosa L. ssp. alpestris) or Violet(Viola spp.) leaves
2 hard-boiled eggs, chopped
Fresh Dillweed(Anthum graveolens), chopped

Place roe and milt, one at a time into a medium pot of boiling water and vinegar, and simmer for 5 minutes. Remove and carefully drain, sauté quickly on all sides in butter (or broil in a greased baking dish for 15 minutes). Serve on a bed of sorrel or violet leaves and garnish with eggs and dillweed.


Wild Strawberry Bread
1 cup fine cornmeal
3/4 cup whole wheat pastry flour
1/4 cup Cattail((Typha latifolia)) pollen
1 cup nut milk or water
2 tbsp nut oil
1egg, beaten
1/2 cup Strawberry leaves, finely cut
1 tsp coltsfoot(Tussilago farfara) ashes
1 cup Wild Strawberries(Fragaria vesca)

Preheat oven to 425°F. Combine the cornmeal, flour and cattail pollen in a large bowl. In a separate bowl, mix nut milk or water, nut oil, egg, strawberry leaves and coltsfoot ashes;  add to cornmeal mixture and blend well. Fold in the strawberries and turn the batter into a well-greased 4x8" loaf pan. Bake for 40 minutes.


Sunflower Seed Butter (This can be homemade or store-bought: Trader Joe's or any health food store).
1 cup Toasted/Roasted Sunflower seeds
Raw Honey or Agave Nectar

Grind seeds in a mortar and pestle or food processor. Sweeten to taste. Store in refrigerator.


Sweetened Labrador Tea
2 to 3 dried Labrador Tea(Ledum groenlandicum) leaves per person
Boiling water
Maple syrup, raw Agave Nectar, raw Honey, etc.

Steep leaves in boiling water for 10 minutes. sweeten to tasted


Elder Blossom Fritters
2 cups fine white cornmeal
1 egg, lightly beaten
1 cup spring water
1 tbsp Maple syrup, raw Agave Nectar, raw Honey
1/4 cup corn oil for frying
16 Elder Blossom clusters(Sambucus canadensis), washed and dried
Maple sugar

Prepare batter by beating together the cornmeal, egg, water and maple syrup ( agave, honey, etc.). Heat oil on a griddle and drop batter by large tablespoonfuls onto it, immediately placing a 1 blossom cluster in the center of each raw fritter and lightly pressing into the mixture. Fry for 3 to 5 minutes, or until golden brown. Flip and fry 3 minutes more. Drain on paper toweling. Serve hot, sprinkled with loose blossoms and maple sugar.

Edited by MacCionoadha BeanSidhe, 23 March 2018 - 07:07 PM.

Aquène kah nahonnushagk(Peace and farewell),
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#164 KlaineyGStudy

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Posted 23 March 2018 - 11:25 PM

It sounds yummy; had to google some of the things though.
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#165 MacCionoadha BeanSidhe

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Posted 25 March 2018 - 04:12 PM

Yeah, you got to be careful when you're using common names, as Sorrel and Wood Sorrel are two separate plants. You can eat both, but Wood Sorrel is an Oxide plant and contains oxalic acid and considered toxic when consumed in large amounts as it inhibits the absorption of calcium. Wood Sorrel isn't a problem if eaten as part of a varied diet and with moderation. However, anyone with gout, rheumatism and kidney stones should avoid eating it.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

The Unofficial GhostStudy Easter Bunny


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My Shop


#166 MacCionoadha BeanSidhe

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Posted 25 March 2018 - 04:23 PM

Using everyday ingredients, here's an excellent Lunch Menu.

The dried herbs, in the soup recipe, are freeze-dried. The brand I used is Litehouse.

TOMATO SOUP
(1) 10.75 oz can Campbell's condensed tomato soup
11 oz milk
1/4 tsp dried red onion
1/4 tsp dried garlic
1/4 tsp dried chive
1/8 tsp cracked black pepper
1/4 tsp dried basil
1/4 tsp dried parsley

Grind in a mortar and pestle/spice grinder onion, garlic, chive and black pepper; set aside.
In a saucepan, combine tomato soup, milk, ground spice mix and basil; stir to combine. Cook on medium heat until hot and bubbly. Add parsley and cook one minute more.

CRANBERRY - PECAN CHICKEN SALAD
10 oz cooked chicken, chopped or 10 oz canned chicken, shredded
1 rib celery, diced
1 green onion, sliced thinly
1/4 cup sweetened dried cranberries (Craisins)
1/4 cup toasted pecans
2 tbsp mayonnaise
Crust sourdough bread slices, toasted and buttered or gluten-free bread or crackers

Stir together chicken, celery, green onion, toasted pecans, sweetened dried cranberries, and mayonnaise. Season with salt and pepper to taste. Cover and chill up to 3 days. Serve in a sandwich.


GLUTEN-FREE PEANUT BUTTER COOKIES
1 cup chunky peanut butter or roasted sunflower seed butter(I find Trader Joe's version is the best)
1/2 cup cane sugar
1/2 cup unrefined coconut sugar
1 egg
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Prepare parchment lined cookie sheets.
2. In a mixing bowl, beat peanut butter, cane sugar, and coconut sugar. Add the egg and vanilla, mix for one minute or until combined. Roll one at a time, a tablespoonful of dough into balls; arrange on cookie sheets; one inch apart and flatten with a fork in a crosshatched pattern.
3. Bake for 10 minutes or until golden brown. Cool on wire racks. This recipe makes 24 cookies.

Edited by MacCionoadha BeanSidhe, 25 March 2018 - 04:24 PM.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

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